Fluffy recipes for whipped cream cakes. Which one will you try?

Soft sponge dough and fluffy whipped cream are the alpha and omega of these cream cake recipes.

A delicious delight that suits any occasion.

Bake it as a dessert for a visit or as a birthday cake, you will always succeed with it!

Get inspired with us and enjoy!

Strawberry cake with whipped cream and mascarpone

Fluffy whipped cream and delicious Italian cheese harmonize beautifully and your taste buds will rejoice. Sweet strawberries perfectly complement and intensify the entire flavor of the cake.

What will we need

On the corpus

1. 150 g plain flour
2. 130 g of powdered sugar
3. A teaspoon of baking powder
4. Pinch of salt
5. 60 g butter (softened)
6. A teaspoon of vanilla extract
7. 120 ml whole milk
8. Egg
9. 2 tablespoons of oil

For strawberries

1. 340 g of chopped strawberries
2. 20 g of strawberry jam
3. A teaspoon of granulated sugar

For whipped cream

1. 240 ml whipping cream
2. 4 tablespoons of powdered sugar
3. ½ teaspoon of vanilla extract
4. 250 g of mascarpone
5. Lemon juice

Method

1. Preheat the oven to 180 degrees
2. Grease the edges of the cake pan with butter and line the bottom with baking paper
3. Sift the flour, sugar, baking powder and salt into a large bowl
4. Add butter, vanilla and half of the milk
5. We mix everything together
6. Next, whisk together the remaining milk, eggs and oil
7. This mixture is then gradually poured into a larger bowl with flour
8. We mix everything together to create a smooth and uniform dough
9. Pour the batter into the mold and bake for approximately 20-22 minutes
10. After removing from the oven, let it rest in the tin for 10 minutes, then remove it and place it on a wire rack to cool completely
11. For the strawberry filling, mix together chopped strawberries, jam and 2 tablespoons of sugar
12. Let them sit in the fridge so that the strawberries release some juice
13. Beat the cream together with the sugar and vanilla to a thick consistency
14. Next, mix mascarpone with 2 spoons of sugar and lemon juice
15. Place the cooled carcass on a tray and cut it into two equal-sized pieces
16. Spread them with mascarpone cream, stack 100 g of strawberries and combine them together
17. We layer the whipped cream on top of the body, which we spread evenly to the sides
18. And spread the rest of the strawberries
19. The cake can be served immediately, or let it sit in the fridge for at least 4 hours

Parisian chocolate-cream cake

Three equally sized pans are needed for this cream cake. If you don’t have them, that’s okay. Weigh the dough for the body on a kitchen scale and repeat the baking process three times in a row. It is a more lengthy process, but the result will be worth it.

What will we need

On the corpus

1. 540 g granulated sugar
2. 300 g plain flour
3. 140 g of cocoa
4. 2 teaspoons of soda
5. Teaspoon of salt
6. 480 ml of buttermilk
7. 240 ml of oil
8. 6 eggs
9. 2 teaspoons of vanilla extract

For chocolate chips

1. 255 g of semi-sweet chocolate
2. 2 cups of burisons

For the cream

1. 115 g of cooking chocolate
2. 170 g of milk chocolate
3. 340 g butter (soft)
4. 780 g of powdered sugar
5. A spoonful of vanilla extract
6. 4 tablespoons of whipping cream
7. ¼ teaspoon salt

For the ganache

1. 60 g of cooking chocolate
2. 120 ml whipping cream
3. 2 teaspoons of maple syrup

Method

1. Preheat the oven to 170 degrees
2. Grease the sides of the cake pan with butter and line the bottom with baking paper
3. Add sugar, flour, cocoa, soda and salt to a large bowl
4. Mix everything together to combine the ingredients
5. In the next bowl, add the eggs together with the sugar and vanilla
6. Beat and then add oil and buttermilk
7. Mix until the ingredients are combined
8. We begin to pour the wet ingredients slowly and gradually into the dry ingredients and, while constantly stirring, mix them at medium speed into a uniform dough
9. We accurately weigh the dough into the three prepared molds and bake in the oven
10. Bake the carcasses for 30-35 minutes, continuously testing with a skewer
11. Take the carcasses out of the oven, let them rest for a while in the mold and then take them out on a wire rack and let them cool completely
12. Line a baking sheet with baking paper for the chocolate chips and set it aside
13. Melt the chocolate in a water bath
14. Pour the burisons into a bowl and cover them with chocolate
15. It is necessary to coat them properly and evenly in chocolate, then spread them on a baking sheet and put them in the fridge to harden
16. For the cream, melt the chocolate again in a water bath, then set it aside to cool
17. Beat butter and sugar in a bowl with a mixer
18. When the ingredients are combined, start adding the cream and vanilla spoon by spoonful
19. Mix until the cream starts to become fluffy
20. Slowly add the melted chocolate and mix until a chocolate whipped cream is formed
21. To assemble the cake, we begin to smear the individual layers with cream and layer chocolate chips
22. When we place the last layer of the cake, we anoint the entire cake with the remaining cream
23. Heat the cream on top of the ganache, in which we melt the chopped chocolate
24. Stir until the chocolate is completely melted and then stir in the maple syrup
25. We pour the ganache around the edges of the chocolate cake so that the individual drops run down, then we spread the ganache over the entire top of the cake and if we have any crumbs left, we decorate the cake with them

Light sponge cake with whipped cream

A simple sponge cake in three fluffy layers filled with cream and fresh fruit is suitable as a treat for any festive occasion. It’s easy to make, looks divine and is perfect as a children’s birthday cake.

What will we need

On the corpus

1. 290 g plain flour
2. 2 teaspoons of baking powder
3. ½ teaspoon of baking soda
4. Teaspoon of salt
5. 170 g butter (softened)
6. 350 g of powdered sugar
7. 5 egg whites
8. 120 g sour cream
9. A spoonful of pure vanilla extract
10. 240 ml whole milk

For whipped cream

1. 480 ml of whipping cream
2. 40 g of powdered sugar
3. A teaspoon of vanilla extract
4. ½ tsp almond extract (optional)
5. 2 cups fresh fruit

Method

1. Preheat the oven to 180 degrees
2. Grease three cake molds and line them with baking paper (if you only have one, repeat the baking step three times)
3. Mix flour, baking powder, baking soda and salt in a bowl
4. Then, in a large bowl, beat the butter with the sugar to a creamy consistency
5. When we reach the desired consistency, we start adding egg whites, sour cream and vanilla in small portions
6. When everything is whipped, add the dry ingredients
7. Pour milk into the uniform dough and beat until smooth, we want the dough to be a little thicker
8. Divide the dough evenly into the molds and transfer to the oven
9. We bake the carcasses for 20-25 minutes, continuously testing with a skewer
10. Let the cakes cool
11. In the meantime, we will prepare the whipped cream
12. Beat sugar with whipped cream, almond and vanilla extract with a mixer
13. The whipped cream should form peaks, which is the ideal consistency for decorating
14. Use the whipped cream immediately, or cover it with foil and store it in the refrigerator
15. To assemble the cake, we need the bodies to be completely cooled
16. Brush the first body with a third of the whipped cream, sprinkle with berries and cover with the second body and repeat the procedure
17. Spread the remaining whipped cream on top of the third layer and decorate with the remaining fruit

Lemon cake

The freshness of lemon makes this simple cream cake more fluffy and light. Therefore, it is not surprising that it is a popular sweet dessert at summer celebrations or parties. It looks solemn, pompous, but despite all that, it is gentle and light.

What will we need

1. 190 g plain flour
2. 2 teaspoons of baking powder
3. 5 egg whites
4. 5 egg yolks
5. 315 g of powdered sugar
6. 75 ml of vegetable oil
7. Juice of 2 lemons (plus zest)
8. 60 ml of lemon juice
9. Pinch of salt
10. 375 ml whipping cream

Method

1. Preheat the oven to 170 degrees
2. Line two cake tins with baking paper
3. Mix flour and baking powder in a small bowl
4. In a large bowl, beat the egg yolks with sugar (160 g), oil, lemon zest and juice, and salt
5. Next, whip the egg whites until stiff peaks form
6. Gradually add sugar (100 g) and beat until stiff peaks form
7. Mix the dry ingredients into the yolk mixture and add a quarter of the egg whites
8. Gradually mix in the rest of the egg whites so that the dough remains fluffy
9. Divide the dough evenly according to weight into the prepared forms
10. Bake for approximately 40 minutes and continuously test with a skewer
11. Take the carcasses out of the oven and place them face up on the grill
12. Let them cool for about 3 hours and only then take them out of the molds
13. Whip the cream with the remaining sugar in a bowl
14. Cut both bodies in half to create 4 parts
15. Brush the individual layers with whipped cream and brush the top layer with whipped cream as well
16. Garnish with fresh or dried lemon wedges

Romanian harlequin cake

A slightly different version of this dessert. This time we were inspired more in the East, more precisely in Romania. This cream cake recipe contains only a minimal amount of cream, but it is still delicious. The cake is inspired by the Italian comedy character and her colorful appearance rather than a typical whipped cream bomb.

For the dough

1. 250 g butter (softened)
2. 2 eggs
3. 85 g sour cream
4. 150 g of powdered sugar
5. 2 spoons of vanilla sugar
6. 525 g plain flour
7. 3 teaspoons of baking powder

For filling

1. 400 g of plum jam
2. 200 g of apricot jam

For the glaze

1. 4 egg yolks
2. 100 g of powdered sugar
3. A spoonful of lemon juice
4. ½ teaspoon of vanilla extract
5. 150-200 g colored sprinkles for the top layer (optional)

Method

1. Place the butter, eggs, cream, sugar and vanilla sugar in a bowl
2. Mix everything to a creamy consistency
3. In a separate bowl, mix flour and baking powder
4. Then mix the dry ingredients with the rest of the wet ingredients
5. Turn the mixture out onto a floured work surface and knead
6. Wrap the smooth dough in cling film and let it rest in the fridge for an hour
7. Meanwhile, preheat the oven to 180 degrees
8. Divide the dough into four equal parts and roll them into rectangles of the same size (approx. 23×30 cm)
9. Place them on a baking sheet and bake in the oven for 10 minutes
10. Let them cool after removing from the oven
11. When the carcasses are baked and cooled, spread them alternately with jams
12. The first layer will be molasses, the second will be apricot and the third will be molasses again
13. We place the last corpus on top and gently press it against the others
14. For the glaze, mix egg yolks, powdered sugar, lemon juice and vanilla extract
15. We will start coating the upper body with glaze
16. Decorate the cake with colored sprinkles and let the cake rest until the glaze dries

Egg white cream cake without flour

Finally, here is a really simple recipe for egg white cake without flour. We only need three ingredients to make it, and if you replace the vanilla extract with sugar, then only two. The cake will be fluffy like a cloud and sweet thanks to the caramel on its surface. Before serving, it is a good idea to add whipped cream to the cake, supplemented with, for example, mascarpone or some other extract, which will enhance its taste and add a nice aroma to the cake.

Molotof Flan | Meringue Pudding | Snow Pudding

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